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Тази фокача беше абсолютната, вероятно няма да я правя известно време, но докато…

Тази фокача беше абсолютната 💣 Вероятно няма да я правя известно време, докато не науча малко повече самоконтрол 🤦🏽‍♀️ Направих и версия без глутен, която не беше толкова пухкава, но все пак вкусна. 🔹Рецептите са от cookidoo и съм ги написала в коментарите.

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  1. Gluten free:
    ✏️55 g blanched almonds
    ✏️220 g arrowroot flour
    ✏️110 g gluten free plain white flour
    ✏️2 ½ tsp dried instant yeast
    ✏️2 tsp sugar
    ✏️2 tsp xanthan gum
    ✏️2 tsp fine sea salt
    ✏️310 – 350 g water
    ✏️20 g olive oil, plus extra for greasing and drizzling
    ✏️ 30 cherry tomatoes, halved
    ✏️2 Tbsp fresh rosemary, chopped
    ✏️1 tsp coarse sea salt 📝Grease a large rectangular baking tray with oil and set aside.
    📝Place almonds in mixing bowl and grind 5 sec/speed 10.
    📝Add arrowrootflour, flour, yeast, sugar, xantham gum, fine salt, water and oil then mix 10 sec/speed 6. Transfer to prepared tray and spread out to the edges of tray with an oiled spatula, cover loosely with oiled cling film and leave to rise for 20 minutes in a warm place. Meanwhile, preheat oven to 200°C.
    📝Use oiled fingertips to make dimple impressions all over the dough, sprinkle with rosemary and coarse salt, then drizzle with oil.
    📝Bake for 20-30 minutes (200°C) until golden brown. Leave on tray to cool then tear or slice to serve.

  2. ✏️500 g strong white bread flour
    ✏️1 tsp sugar
    ✏️1 ½ tsp dried instant yeast
    ✏️30 g olive oil, plus extra for greasing
    ✏️350 g water, plus extra for sprinkling
    ✏️1 tsp salt
    ✏️30 cherry tomatoes, halved
    ✏️2 Tbsp fresh rosemary, chopped
    ✏️1 tsp coarse sea salt 📝Lightly oil a large bowl and large piece of cling film then set aside
    📝Place flour, sugar, yeast, oil, water and salt in mixing bowl then mix 20 sec/speed 6. Knead 2 min/.
    📝Transfer sticky dough to oiled bowl. Return mixing bowl to base and spin remaining dough off blades 5 sec/speed 6. Scrape out excess dough and add to bowl. Cover with prepared cling film and leave to prove until doubled in size (approx. 1-2 hours). Towards the end of rising time, oil a large baking tray then set aside.
    📝Spread dough out on prepared baking tray with aid of oiled spatula then leave to prove for a further 30 minutes.
    📝Preheat oven to 220°C.
    📝Using oiled fingertips, make indentations all over the risen dough and press tomato halves, cut sides up, into the dough. Sprinkle evenly with chopped rosemary needles, coarse salt and extra water, then drizzle with olive oil. Bake for 20 minutes (220°C) or until golden brown.
    📝Allow to cool on baking tray for 5 minutes then transfer to a wire rack. Eat warm or allow to cool completely.

  3. #yummy #homemade #focaccia #carbs #getinmybelly #delicious #tasty #instagood #foodie #mydubai #uaefoodie #mom #momlife #bread

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